Here's the thing, bread can't be rushed, you can't force it to rise. I chose to make this on a day where I had nowhere to be and could give it as much time as it needed. It wasn't the warmest of days, so I preheated the oven, propped open the door and then proofed it above it. First rise went swimmingly. I punched the dough down and moved it to the baking dish for the second rise, but I wasn't happy with the appearance. I could tell it was going to make a bumpy rough loaf, which my guys can turn their noses up at. I removed the dough and shaped it into a loose ball like this. Just folded the edges over to pull the top smooth. I definitely wouldn't classify it as "kneading".
2nd rise went great too (woo hoo!) and I popped it into the oven to bake. It definitely needed the foil cover, and I used a probe thermometer with the temp alert set. After the loaf was baked, I brushed the top with melted butter, and then loosely covered it back up with the foil.
Most no-knead breads are dense and lumpy, and this one wasn't. It had a great texture that was perfect for eating as is, and was also great toasted. Next time I will definitely double the recipe and make them in 9x5 loaf pans. This didn't last the day, all 3 of us are serious suckers for homemade bread. Thanks so much to Heather C for this fantastic recipe and helping me get one step closer to conquering yeast!
* Exported from MasterCook *
One-Dish No-Knead Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon active dry yeast
1 1/2 cups warm water (110° to 115°)
2 3/4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons olive oil
1 1/2 teaspoons salt
In a large bowl, dissolve yeast in warm water. Stir in remaining ingredients to form a wet dough. Cover; let rise in a warm place until doubled, about 1 hour.
Stir down dough; transfer to a greased 2-1/2-qt. baking dish. Cover; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 425°.
Bake 20 minutes. Reduce oven setting to 350°. Bake until top is golden brown and a thermometer reads 210°, about 20 minutes. (Cover loosely with foil if top browns too quickly.)
Remove bread from baking dish to a wire rack. Serve warm. Yield: 12 servings.
Shared at The Weekend Potluck #277